Roasted Red Pepper Pasta
Ingredients
The sauce
-
1
16-ounce jar
roasted red peppers
-
1
cup
unsweetened almond milk
-
¾
cup
fresh basil leaves
-
6
pieces
oil-packed sun-dried tomatoes
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
fresh lemon juice
-
2
cloves
garlic
-
½
teaspoon
smoked paprika
-
¼
teaspoon
sea salt
The pasta
-
12
ounces
rigatoni pasta
-
¼
cup
grated Parmesan cheese
-
to taste
pine nuts
-
to taste
red pepper flakes
-
to taste
salt
-
to taste
lemon juice
Instructions
- Blend the roasted red peppers, almond milk, basil, sun-dried tomatoes, olive oil, lemon juice, garlic, smoked paprika, and salt until smooth.
- Boil salted water and cook the rigatoni for about 10 minutes, undercooking it slightly.
- Heat the blended sauce in a large skillet over medium heat.
- Add the undercooked pasta to the sauce and cook until the sauce thickens and the pasta is al dente.
- Stir in the grated Parmesan cheese until melted.
- Season with additional salt and lemon juice as desired, then serve topped with pine nuts, red pepper flakes, and fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
You might also like